We pity the vegetarian who shows up to a Labor Day Weekend barbecue empty handed.

You’ve heard us wax poetically about the dangers of entering a land of hot dogs and hamburgers without a vegetarian-friendly potluck contribution. But, it’s a message worth repeating. Unless you plan on making a meal out of crudités and chips (we’ve all done it), bringing something plant-based and potluck friendly is the only way to ensure that you’ll be well fed. Plus, it’s an amazing feeling to watch your meat-free contribution be devoured by carnivorous family and friends.

(Yes, it’s that good.)

Happy Labor Day, Tribe!

Roasted Beet, Orange + Wheatberry Salad

Inspired by Siggy’s Good Food in Brooklyn Heights

Ingredients:

  • 1 pound medium beets (about 5 beets)
  • 1.5 cups wheatberries
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1/4 cup + 1/2 cup flat-leaf parsley leaves
  • 1 orange, segmented and roughly chopped
  • 1/2 cup slivered almonds

Directions:

  • Preheat grill to medium-high. Wrap beets in foil, place on grill and roast until tender, about 40-50 minutes.
  • Meanwhile, add wheat berries to sauce pan with about 5 cups of water. Bring to a boil. Reduce heat, and simmer uncovered for about 45 minutes - wheat berries should be tender but still chewy when fully cooked. Drain in a fine mesh strainer, and set aside.
  • When beets are cooked, unwrap foil and let beets sit for 10 minutes. When cool enough to handle, remove skins and chop beets into bite-size pieces.
  • Add oil, lemon juice, vinegar and 1/4 cup parsley to a mini food processor and process until smooth.
  • Place beets, wheat berries, orange pieces, almonds and parsley in a large bowl. Toss with dressing and season with salt and pepper to taste.

Photo via Real Simple